Roasted asparagus with lemon, butter, and parmesan is one of my favorite side dishes. The fresh asparagus is baked until tender with a drizzle of olive oil, a touch of lemon juice, and pats of butter. Then I top it with parmesan and broil it to golden perfection. It’s simple, vibrant, and incredibly satisfying.

Why I’ll Love This Recipe

I love this recipe because it’s fast, uses only a few pantry staples, and delivers bold flavor with minimal effort. The lemon keeps things bright, the butter adds richness, and the parmesan creates a savory, crispy finish. It’s versatile enough to serve with just about anything, and I often make it during busy weeknights or holiday dinners. Even picky eaters in my house ask for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 lbs asparagus, or about 2 bunches

• 1 lemon (half juiced, half sliced into rings)

• 4 Tbsp unsalted butter, cut into pats

• 1 Tbsp olive oil

• 1 tsp sea salt, or to taste

• 1/2 tsp freshly ground black pepper, or to taste

• 1/2 cup shredded parmesan cheese, or to taste

Directions

1. I rinse the asparagus and break off the woody ends by snapping each spear at its natural breaking point.

2. I arrange the asparagus in a single layer on a large rimmed baking sheet. Then I drizzle it with olive oil, season it with salt and pepper, and roll it around so it’s well coated.

3. I squeeze half of the lemon evenly over the top, place the lemon slices across the asparagus, and dot the center with the butter pats.

4. I bake it at 400°F for about 10 minutes, or until the asparagus becomes tender.

5. After removing the tray from the oven, I switch the oven to broil, sprinkle the parmesan cheese over the center of the asparagus, and return it to the oven for 2–3 minutes, until the cheese melts and turns golden.

Servings And Timing

This recipe serves 8 people as a side dish.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Dairy-free: I leave out the butter and cheese and use garlic-infused olive oil instead.

• Extra flavor: I like to toss in some minced garlic or shallots before baking.

• Alternative cheese: I’ve swapped parmesan for pecorino or asiago when I want a sharper taste.

• Nutty crunch: A handful of toasted almonds or pine nuts sprinkled on top after baking adds texture.

• Spicy version: A pinch of red pepper flakes gives the dish a gentle kick.

Storage/Reheating

I store leftover asparagus in an airtight container in the fridge for up to 3 days. To reheat, I spread it on a baking sheet and warm it at 350°F for 5–7 minutes until heated through. I avoid microwaving it to keep the texture more firm than soggy.

FAQs

1. How Do I Choose The Best Asparagus?

I look for stalks that are firm, bright green, and smooth. The tips should be tightly closed and not mushy or soft.

2. Can I Use Frozen Asparagus?

I prefer fresh for roasting, but frozen can work if I thaw and dry it completely first. It won’t be as crisp but still tastes great.

3. Should I Peel Asparagus Before Roasting?

I don’t peel it. Just snapping off the tough ends is enough, especially with thinner or medium spears.

4. What If My Asparagus Spears Are Really Thick?

If I’m using thick stalks, I simply bake them a few minutes longer—usually 12 minutes before broiling.

5. Can I Prepare This Ahead Of Time?

Yes, I roast it ahead, store it, and reheat it later. If I want the parmesan to be freshly melted and crisp, I wait to broil it just before serving.

Conclusion

This roasted asparagus with lemon, butter, and parmesan is the perfect balance of easy and elegant. I can make it in under 30 minutes, and it goes with just about any main dish. The lemon adds a bright note, the butter brings richness, and the parmesan gives it that irresistible cheesy finish. Once I tried it this way, it became my go-to for asparagus season.